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Annual General Meeting

Wednesday, 27 May 2015 at 18h30
Silwood School of Cookery, Silwood Road, Rondebosch

Our annual General Meeting this year will start with a presentation by John Duncan, followed by a light supper with wine.

John Duncan, who is the Senior Manager: Marine Programme, WWF-SA, started out studying law at the University of Cape Town, but he realised he “wanted to swim with whales” and “become a seaweed farmer”. So he changed to zoology and has his MSc in environmental science, policy and management.

He now runs the seafood market transformation programme for the World Wide Fund for Nature, fighting to keep endangered species from being fished to extinction through the SASSI labels, which tell you whether the fish you buy has been caught in a sustainable manner.

The SASSI message is that our oceans are in trouble, and our choice of fish and seafood could make a difference to the sustainability of our marine resources. SASSI aims to shift consumer demand away from over-exploited species to more sustainable options.

John educates and works with both sides – the big retailers buying and selling the fish and the public who demand and consume it – hoping to create an “environmentally conscious market” so that one day he can take his children snorkelling in a sea still teeming with a variety of fish. He will give us some insights into the campaign, and an idea of what has and has not worked.

After the formalities of the AGM we’ll be treated to a choice of soups, bread, cheese and wine. The soups will be provided by Silwood, the cheese supplied The Real Cheese, and the wine from our own stocks. We’ll be able to taste some of the cheeses from small suppliers to whom the committee awarded certificates of excellence this year.

There will be a charge of R120 per person to cover costs. If you wish to attend only the talk and the AGM there will be no charge. However if you are staying on for supper, please let us know for catering purposes.

The existing members of the committee have all indicated that they are prepared to serve again and have signed nomination forms. Members are welcome to make nominations for the committee if they wish and for this purpose a nomination form is attached. We would welcome nominations for enthusiastic new members to the committee. Please ensure that your nominee signs acceptance of your nomination and that it is forwarded to Lorna van Besouw by Monday 25th May. The minutes of the previous AGM, the annual report and the financial accounts are also attached to this notice.

Directions: Silwood School of Cookery is at the bottom (eastern end) of Silwood Road in Rondebosch. There is limited parking inside the gates and plenty of space in the surrounding roads.

The cost for the meal, including wine is R120 for members.
Book with Lorna van Besouw as usual (see below) and please indicate if you are coming to the AGM, talk and meal or AGM and talk only. Bookings will close on Monday 25th May.

When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please pay by EFT, and do not deposit cash or a cheque, as these are very expensive. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking. If you cannot pay by EFT, then please bring cash to the meeting, but a booking will render you liable even if you do not come.

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Grape Harvest at Remhoogte

Saturday, 21 March 2015 at 10h00
Remhoogte, Stellenbosch

After a gap of two years we are once again going to harvest and tread grapes (probably Cabernet Sauvignon) at the farm Remhoogte in Stellenbosch which is owned and run by the Boustred family.

On arrival at 10am we will head into the vineyard near the cellar with our lug boxes and pick the grapes there. Bring hats and sun cream as well as secateurs if you have them. After delivering our laden boxes to the Cellar we will tread them barefoot in the traditional way – a fun experience. Cellarmaster Chris Boustred will take over from then and process the must into wine which we will purchase in two years time.

The estate will then supply us with their picnic baskets for us to enjoy after our labours. Each basket will include half a bottle of wine per person. Craft beer is also available. The picnic will cost R160 per person for Slow members and R180 for guests. Children’s baskets are also available at R60 per child.

The picnic basket serves two people and is filled with a variety of Dalewood cheeses served on a wooden platter, home made red wine onion marmalade and a Greek salad (rosa tomatoes, olives, cucumber and feta) served with a balsamic reduction or home made red wine reduction, 2 delicious spanakopitas, a Charcuterie Platter of speciality cold meats, a French Baguette, dessert, and a bottle of Chenin Blanc or the Soaring Eagle blend.

The Children’s basket includes a health sandwich or hotdog, a yogurt, a packet of chips, a fruit juice, and a chocolate.

In addition to this we are required to make a deposit of 50% of the cost of the wine which will be available in February 2017 at R480 for a case of six bottles. The commitment to purchase this wine is not a condition for booking for this fun outing but it would help our liquidity if those who do intend to purchase a case could add R240 to their payment. We will keep a note of those who do this and notify you when the wine is ready for collection – at which time the balance of R240 will be due.

Book with Lorna van Besouw on . Bookings will close on Monday, March 16.

When booking please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . When doing this please put your name as a reference on the transfer. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.

Directions from Stellenbosch

• From Stellenbosch take the R44 towards Paarl.
• The signposted entrance to Remhoogte is on the right approximately 5km from town centre.

View map .

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Dates for your Diary

Tuesday, 21 April (date to be confirmed):
A visit to Frankie Fenner Meat Merchants in Cape Town for a demo and light meal.

Wednesday, 27th May at 18h00:
Annual General Meeting at Silwood Kitchen. x

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Punjab Express Indian Restaurant

Saturday, 21 February 2015 at 12h30
Bell Crescent, Westlake Lifestyle Centre, Westlake, Cape Town

Punjab Express serves Punjabi food as it should be, slow cooked with freshly ground spices and deep delicious flavours. The restaurant is owned and managed by a family determined to share their exotic yet subtle Punjab cuisine with their customers.

The Punjab Express menu is traditionally and authentically Indian and includes all the well known and loved favourites such as tandoori chicken, chicken tikka, samosas, shammi kabab, calamari Punjab style, paneer tikka, chicken, lamb, seafood and vegetarian curries, biryani, naan, roti and an array of Indian desserts. Their special cumin lemonade is popular with customers and they also make their own fresh natural yoghurt lassi. Our menu will include a few of these dishes.

• GP Singh, the owner/chef, will give a talk on the spices he uses, and their origin.
• This will be a two course meal consisting of starters and main course. Dessert and coffee will be for your own account.
• The items for both courses will be served on platters – each platter to be shared amongst 4 people so that everyone can have a taste of everything.
• Members may bring their own wine, and corkage is R25. There is wine and beer available to order, and this will be for your own account.xx

MENU

Starter

Murg Pyaz Tikka: Chicken Tikka glazed with onions and tossed with coriander.

Amritsari: Fried fish.

Lamb Samosa: Home-made pastry with lamb mince tempered with mild spices.

The above served with smoked salsa
A vegetarian starter is available, so please let us know if you would like this.xx

Main Course

Lamb Masala: tender lamb pieces, tempered with mustard seeds,
curry leaves, hint of coconut cream in our special coastal spices.

Butter Chicken: the world famous chicken tikka in our smooth buttery sauce
of fresh tomatoes and fresh cream with a very special Punjabi spice mix.

Palak Paneer: Cubes of homemade cottage cheese cooked with baby spinach
leaves and a combination of authentic spices.

Jeera Aloo: Punjabi-style potatoes tempered with cumin and hint of
home-style spice mix, ginger and fresh coriander.

The Main course will be served with :
Breads: Plain Naan, Garlic Naan and Fenugreek Paratha
Jeera Pulao: Basmati rice tempered with cumin and fresh coriander
Cucumber Raita: Punjabi style yoghurt with cucumber and roasted spice mix

Desserts
Dessert and coffee/tea for own account of members

Saffron Kheer: Rice pudding
R35.00

Gulab Jamun: Indian koeksisters in syrup
R35.00

Almond and Rose Petal Kulfi: Home-style Indian ice cream with rose petals and almonds
R35.00

Baked Yoghurt: The chef’s special!
R35.00

Pan Ice Cream: A no-nonsense, mouth refreshing rose and fennel ice cream
R35.00

Chai Tea Ice Cream: Ice cream made with our Chai tea mix
R35.00

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The cost of the 2-course meal will be R170 for members and R180 for guests. Seating is limited to 40, and booking will be confirmed by payment. Please also let Lorna know if you would like a vegetarian starter.

Please book with Lorna van Besouw on . Bookings will close on Saturday 14th February.

When booking please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . When doing this please put your name as a reference on the transfer. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.

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Directions from Cape Town

• Take the M3 towards Muizenberg but at the end of the M3, at the traffic light and with the Westlake Golf course ahead, turn right into Steenberg Road (and not direction Muizenberg).
• Pass the Virgin Active on the right and turn right at the first traffic light into Westlake Drive.
• At the circle turn left into the Lifestyle Centre (the Cycle Lab and Col’Cacchios are also there). There is parking in the open at ground level, and plenty of parking down the ramp underground as well.

View map .

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From the Karoo to you!

Sunday, 23rd November at 12h30
Zevenwacht Village Clubhouse, Kuilsriver 

Please join us for our fund-raising lunch at the Zevenwacht Village clubhouse, Kuilsriver, with Gordon Wright and friends from the Karoo.

Gordon Wright is the founder of the Karoo Slow Food Convivium. He and his family are based in Graaff-Reinet, where he is a chef and guesthouse owner.He is the author of the prizewinning Veld to Fork cookbook. Together with Juan De la Harpe & Julian Murray, he will prepare 3 different lamb types from the Karoo for us to taste.

He describes the farmers and the lamb from the farms as follows:

The farmers:

These dynamic young farmers are typical of the new breed of responsible and holistic farmers prevalent in the Karoo (only two farmers will be joining us).

The lamb:

1. Delicate flavour – Jean De la Harpe is a stud Dohne Marino farmer situated on Grassdale, high in the Sneeuberg mountains about 35 km NW of Graaff Reinet. His Falkirk indexed Normandy stud is internationally recognised as one of the best in SA. His lambs feed on sourveld, Rooigras and other pioneer species but in the spring it grazes the “Kapok bossies” (Aerva javanica, bush or desert cotton) on the mountain sides. This small fluffy cotton- like bush imparts a very delicate flavour to the meat which subsequently needs very little in the way of herbs and spices when preparing.

2. Mid- range flavour – Situated in the foothills of the Sneeuberg mountains South East of Graaff Reinet, Bloemhof farm is a 7th generation Murray family cattle and sheep farm. The current owner, Julian Murray, farms with Nguni type cattle and Dohne Merino sheep. The healthy free range livestock feed on the Karoo mountain veld, such as karoo bush (pentzeia Karoo) and natural grasses. The Karoo is dry and cold in winter which minimises diseases and parasites, thereby reducing the need for medication. The lamb is a classic mix of fragrant Karoo bush and grassveld and has a slightly more pungent flavour than that of Grassdales. Wild game roam amongst the livestock eating the same vegetation. Farming is practiced holistically so that the entire environment and ecosystem is preserved, something that is essential in this very sensitive landscape. The farm hosts a primary school and tries to maintain a healthy and happy human community too.

3. Classic Karoo flavour – The third lamb type will come from the farm “Tantjiesview” North of Graaff Reinet in the Kendrew district. Graham and Helen Harris farm Merino sheep and Angora goats on this stony and rugged farm, the veld dominated with Patenzeia Karoo (Karoobos) ensures that the lamb from this farm has a much more robust “Classic Karoo” flavour, with the phenolic tastes of the Karoo bush lingering on the palate. More robust herb and spices can be used when preparing lamb from this area.

He describes himself as follows: I am a dynamic figure, often seen scaling walls and crushing ice, I have been known to remodel radio stations, making them more efficient in the area of heat retention. I write award-winning operas and manage time effectively; occasionally I tread water for three days in a row. Critics the world over swoon over my original line of corduroy evening wear. I don’t perspire; I run the 100m in 10.65 seconds but drive everywhere in first gear. People call me a chef. Actually I am just a country cook with a passion for great food, great wine and great people.

Our wonderful members will once again supply a variety of delicious salads to accompany the meat, and there will be enough to satisfy the vegetarian palate as well.

x Your committee has once again chosen the Peninsula School Feeding Associationas the recipient of the funds raised by the raffle this year. We recognise that this organisation provides an essential service in serving nourishing meals to schools in the Western Cape, and would like to continue our support for the association.

For those members who are not familiar with PSFA, this is a registered non-profit organisation established in 1958, which provides nutritious cooked meals to 22,000 children in 111 schools. These are schools that do not receive the DoE subsidy, but require feeding. Do go to the website for more information: www.psfa.org.za.

We have a number of wonderful prizes for our raffle, donated by Slow Food members, and we’re sure that more will keep coming in! Thank you so much to all of you for these donations!

Please contact Lorna  to let her know if you are able donate a prize, and whether you’ll be bringing the items with you or require them to be collected. You could donate one of your products, or a gift voucher, if you prefer. Your contributions would be much appreciated. A list of prizes will be sent to you closer to the time.

Raffle tickets will be sold at R50 each or R100 for three. Even if you are unable to attend you could still buy tickets or simply make a donation.

The cost of the lunch, including wine, will be R200 each to members and their guests. There will be no charge for children under 12. Please let Lorna  know the number of members and guests attending the lunch, with the names of your guests, by Monday, November 17th.

To book your places, please transfer payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . When doing this please put your name as a reference on the transfer. Payment will confirm your booking.

PLEASE DO NOT DEPOSIT CASH OR CHEQUES.

If you are not attending the lunch, but would like to buy raffle tickets or make a donation (R50 each or R100 for three) please deposit payment into Cape Town Slow Food account. When doing this please put your Name/Raffle as a reference on the deposit.

Directions to Zevenwacht Village Clubhouse
• The most direct way coming on the N2 or N1 from Cape Town is to take the R300 turn-off and then the R102 – leading into Van Riebeeck Road, Kuilsrivier.
• Continue through Kuilsrivier to the 4-way robot with signpost to Zevenwacht Wine Farm (police station on this corner).
• Turn left into Langverwacht Road and continue to where it makes a left-hand curve, approaching a circle with a large palm tree in the centre.
• At this circle, enter Zevenwacht Village to your left and sign in at security. The Clubhouse is to the left of the entrance.

View map and directions .

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Slow Wine

The Vrede en Lust Shiraz which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle).

If you would like to order supplies of this wine which our members crushed, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your order.a

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Lunch at Foliage Restaurant

Saturday, 25 October from 12h30
Foliage Restaurant, 11 Huguenot Road, Franschhoek

Chef Chris Erasmus made a name for himself building the reputation of Pierneef Restaurant at La Motte Winery in Franschhoek. A few months ago he decided that he wanted to have his own restaurant where he could give free reign to his culinary vision.

Foliage opened recently and has quickly become a sought after spot for quality fare which is innovative. It is based on the concept of foraging for wild and natural foods.

Chris and his restaurant manager, Lee-Ann Fouche will a present a three course menu, with some very unusual offerings. There are options (including vegetarian) for each course and we can make our choices when there. They have kindly agreed that we can serve our Slow Vrede en Lust Shiraz with the meal, and this is included in the price which is R360 for members and R380 for guests. Members and guests wanting alternative beverages with their meal are welcome to order them for their own account from the Foliage wine list.

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STARTERS

Warm salad of sweetbread, salt-cured warthog rib, organic potato & squid, spiced red pepper & tomato fondue, hazelnut & 17 year old vinegar, forest greens
or
Creamed pearl barley & charred corn, goat’s cheese and
pumpkin mousse, vegetable crisps, truffle oil

MAINS

Pan-fried yellowtail, caramelised banana, water lily flowers & sultanas,
Breederivier solera glaze, wood sorrel
or
Boerbok shoulder & tongue en crépinette, smoked rib, roasted bone marrow, grilled loin
or
Slow-roasted pasture fed pork, dandelion & pumpkin seed crushed potatoes, beetroot and baby carrots, pan juices
or
Forest & organic vegetable salad (V)

DESSERT

Charcoal pears, candied walnuts, acorn frangipane, fennel panna cotta
(Fruit dessert subject to change)
or
Rose petal and honey iced nougatine, salted chocolate custard,
hazelnut ice-cream
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The cost is R360 for members and R380 for guests (includes Slow Vrede en Lust Shiraz). Please book with Lorna at . Bookings will close on Thursday, October 16.

When booking please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your booking.

Directions
Foliage is on the left hand side of Huguenot Road when facing the Memorial just across the road from Le Quartier Francais. (The R45 takes you into Franschhoek).
View map and directions HERE.

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Dates for your Diary

Sunday, November 23:
Fund-raising lunch, details to be finalised.a
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An illustrated presentation by Gill Allum on bees and honey

Wednesday, 17 September from 18h00 to 19h30
Silwood Kitchen, Rondebosch

Gill taught music for 23 years, and now looks after 20 bee hives on her parents’ farm in Citrusdal. She did two beekeeping courses, but says that she learnt most of what she knows from being out in the field, working with the bees.

She does beekeeping for the sheer enjoyment of working with these wonderful and hardworking insects. She has been a beekeeper for the last 10 years and does talks on honeybees at several schools.

The slideshow presentation and talk covers:

•  The different bees in a hive and what their role and function are (queen, drones, workers)
•  The life cycle of the honeybee
•  How they communicate
•  How honey is made by the bees
•  Inside the beehive
•  How to re-hive a colony of bees

There will be wine to drink and honey to taste. Gill will have some honey for sale at R40 per 371g jar.

To cover costs the charge will be R40 for members and R50 for guests. Please book with Lorna at . Bookings will close on Wednesday 17th September.

When booking please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your booking.

Directions
Silwood School of Cookery is at the bottom (eastern end) of Silwood Road in Rondebosch.
There is limited parking inside the gates and plenty of space in the surrounding roads.
Download map and directions HERE.

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Dates for your Diary

Sunday, November 23:
Fund-raising lunch, details to be finalised.

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Slow Wine

We still have supplies available of the Vrede en Lust Shiraz 2011 at R420 per case of six bottles.

If you would like to order supplies of this wine which our members crushed, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your order.
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Wine, food and salt pairing lunch with Craig Cormack

Saturday, 6 September at 12h30
Bergkelder, Stellenbosch

Members who attended the AGM in May will remember the wonderful presentation by Craig introducing us to many different local and exotic salts.

He says that salt can improve or destroy the taste of a wine. It also cuts through foods, sometimes giving the wine a flat taste, losing the flavours of the wine and making it insipid. It also tends to accentuate tannins and alcohol.

We will be served an innovative menu aimed not only to achieve a particular flavour, but as the perfect taste partner for an individual wine. Craig will be pairing the food and salts with Bergkelder wines.

Menu

Canapes on arrival
Sauvignon blanc

Starter
Trout cured on a salt block.
Unfiltered Sauvignon blanc

Vegetarian Starter
Pickled vegetables, sweet pickled cucumber, avocado mousse, salsa, micros.
Unfiltered Sauvignon blanc

Margarita Sorbet

Main Course
Springbok rump, very tender and tasty, smoked salt, parsnip puree, salt and vinegar ganache, (for the ganache I add a little salt and vinegar to chocolate, and a small amount is piped on plate – it complements the dish),
beans and a natural jus.
Cabernet Sauvignon

Vegetarian Main Course
Blushed tomato, roasted cauliflower, roasted peppers, long stem broccolli almondine,
beans provencale, parsnip puree, dauphine potatoes, smoked salt.
Cabernet Sauvignon

Dessert
Study of salty treats: Savarin, citrus syrup, caramel mousse with murray river salt, pannacotta,
mango chili dressing, black lava, poached fruit, homemade ice cream.
Noble Late Harvest

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The cost of the meal (vegetarian and meat) will be R360 for members and R370 for guests. The wine is included in this price.

Please book with Lorna van Besouw on . Please indicate which meal you’d like to have – meat or vegetarian. Bookings will close on Wednesday 3rd September.

When booking please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your booking.

Directions
From Cape Town on the N2 freeway:

• Turn left at the Stellenbosch exit which is Baden-Powell Road, the R310.
• Follow the road (approximately 23 km) until you reach a T-junction and turn right.
• Follow the road into Stellenbosch until you reach a second T-junction (immediately past railway station to the left)
• Turn left onto the R44, Adam Tas road (R310 merges with R44).
• Alternatively go past the R310 exit on the N2 and take the next exit for the R44 and go through Somerset West until the R44 merges with the R310.
• At the first traffic light turn left and continue across the railway crossing, making an immediate left after the crossing into The Bergkelder’s premises.

View Google map .

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Dates for your Diary

Wednesday, September 17:
Talk on honey by Gill Allum at Silwood Kitchen.

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Slow Wine

We still have supplies available of the Vrede en Lust Shiraz 2011 at R420 per case of six bottles.

If you would like to order supplies of this wine which our members crushed, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your order.
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A visit to Roger Jorgenson’s Distillery

Saturday, 26 July at 10h00
Jorgenson’s Distillery, Wellington

Roger Jorgenson farms organically in Wellington and uses the plants he grows as the base for a range of hand-crafted distilled liquors. These include Gin, Brandy, Vodka, Absinthe and Limoncello.

He will let us tour his production while he explains the processes involved and then will lead us through a tasting of the products, paired with little nibbles of compatible foods. Roger cannot accommodate more than 30 people so book early to secure a place for what promises to be an interesting, educative and tasty visit.

After this we will move to Oude Wellington Restaurant where John and Susanna Tecklenberg will provide us with a lunch as follows:

Menu

Starter
Boland Waterblommetjie soup and homebaked bread

Mains
Vegetarian platter
of 7 vegetables, salad, mushrooms, nuts & seeds, springroll

Or the meat option
Chicken Roulade with sumac wild forest mushrooms
and
Steak mignon, bone marrow pinotage jus Potato fondant
Fresh Beans

Dessert
Apple & Almond Crumble with vanilla bean ice cream

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The cost of the meal with meat will be R240 for members and R260 for guests. The vegetarian meal will cost R205 for members and R220 for guests. Slow Vrede en Lust Shiraz is included in this price but other beverages will be for your account.

Book with Lorna van Besouw on . Please indicate which meal you’d like to have – meat or vegetarian and pay accordingly. Bookings will close on Sunday July 20.

When booking please transfer your payment to  account number . Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your booking.

Directions:

Roger Jorgenson’s is at the end of Regent Street in Wellington.
To get there take the N1 towards Paarl and exit to the R44 at Klapmuts towards Wellington.
The R44 turns off to the left towards Tulbach at the Sedgwick Distillery where it is called Stokery Road.
After about 1.3 km turn right into Main Street and then left into Regent Street after about 600m.
To get to Oude Wellington continue along Main Street until you get to the statue of Andrew Murray outside the church.
Turn left into Church Street which is the R303 to Bain’s Kloof Pass.
4 kilometres along on the right is Oude Wellington.

View Google map .

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Dates for your Diary

Saturday, September 6th:
Lunch featuring different salts by Chef Craig Cormack in the Bergkelder, Stellenbosch.

Wednesday, September 17:
Talk on honey by Gill Allum at Silwood Kitchen.

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Slow Wine

If you would like to order supplies of this wine which our members crushed, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering please transfer your payment to Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash or cheques. When doing this please put your name as a reference on the transfer. Payment will confirm your order.
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A talk by Valerie Elder on the Slow Food Raw Milk Cheese Presidium

Thursday, 19 June at 18h30
Silwood School of Cookery, Silwood Road, Rondebosch

This will be a combined Slow Food Cape Town and Mother City meeting,
together with the SA Slow Food Youth Network

A small number of producers in South Africa process raw milk cheese from milk from their own animals or from local farms. They use animal-welfare-friendly farming practices, and make cheeses of the highest quality. They limit themselves to small-scale production that protects the local environment, culture and traditions.

These cheese-makers are currently laying the foundations for what could become the South African tradition of artisanal cheeses, and the Presidium was formed to promote and protect these producers and their products.

Over the past 15 years we have progressed from having a few commercial cheeses available to us, to an array of craft cheeses with the wonderfully evocative names of Karoo Crumble, Ganzvlei Vastrap, Ficksburger and Huguenot.

Do go to this website for more details.

Valerie Elder is the owner of the “Real Cheese” shop in Observatory, and is in close contact with the cheese-makers. She stocks most of the cheeses in her shop, and will tell us about the path taken by Brian Dick, the coordinator of the project, to establish the South African Presidium. She will also have some of the cheeses for us to taste, with bread and wine.

There will be a charge of R40 per person to cover costs. Space is limited to 40 people, so bookings will be on a first-come-first-served basis. Bookings will close on Wednesday June 18th.

Please book with Lorna van Besouw. Cape Town Slow Food Convivium: Hon. Secretary/Treasurer Lorna van Besouw, on . When booking please pay into Cape Town Slow Food at FNB, Grassy Park, code 203109, account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name and “cheese” as a reference on the transfer statement. Payment will confirm your booking.

Directions:
Silwood School of Cookery is at the bottom (eastern end) of Silwood Road in Rondebosch.
There is limited parking inside the gates and plenty of space in the surrounding roads.
Download map and directions HERE.

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Slow Wine

The Vrede en Lust Shiraz which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle).

If you would like to order supplies of these wines, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine please pay into, account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your order.
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Annual General Meeting with a talk by Craig Cormack followed by a light supper with wine

Wednesday, 21 May at 18h30
Silwood School of Cookery, Silwood Road, Rondebosch

Our annual General Meeting this year will start with a talk by Craig Cormack, the well-known chef, who will tell us about his passion for salt. He writes “My passion for salt has been a 6 and a half year journey, and I’m trying to research as much information as available on the subject”. He’ll bring along some of his salts for us to taste.Craig offers a menu pairing food with different salts and wines, and we hope to arrange an outing for members to taste this menu in the near future. After the formalities of the AGM we’ll be treated to a choice of soups, bread, cheese and wine. The soups will be provided by Silwood, the cheese supplied The Real Cheese, and the wine from our own stocks.

Soups suitable for vegetarians and vegans will be available.

We’ll be able to taste some of the cheeses from small suppliers to whom the committee awarded certificates of excellence this year.

Soup Menu:
• Caldo Verde (chorizo and spinach)
• Mushroom Soup suitable for vegetarians but not for vegans
• Fresh pea and coriander soup – suitable for vegans.

There will be a charge of R100 per person to cover costs. If you wish to attend only the talk and the AGM there will be no charge. However if you are staying on for supper, please let us know for catering purposes.

The existing members of the committee have all indicated that they are prepared to serve again and have signed nomination forms. Members are welcome to make nominations for the committee if they wish and for this purpose a nomination form is attached. We would welcome nominations for enthusiastic new members to the committee. Please ensure that your nominee signs acceptance of your nomination and that it is forwarded to Lorna van Besouw by Monday 19th May. The minutes of the previous AGM, the annual report and the financial accounts are also attached to this notice.

Book with Lorna van Besouw as usual (see below) and please indicate if you are coming to the AGM, talk and meal or AGM and talk only. Bookings will close on Monday May 19th May.

When booking please pay into . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your booking. If you cannot pay by EFT, then bring cash to the meeting but a booking will render you liable even if you do not come.

Directions:
Silwood School of Cookery is at the bottom (eastern end) of Silwood Road in Rondebosch.
There is limited parking inside the gates and plenty of space in the surrounding roads.
Download map and directions HERE.

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Slow Wine

The Vrede en Lust Shiraz which we made in 2011 is available for purchase at R420 per box of six (R70 per bottle).

If you would like to order supplies of these wines, make a deposit to our account and we will make arrangements to get the wine to you.

When ordering wine please pay into , account number . Please do not deposit cash or a cheque, as these are very expensive. Rather pay by EFT. When doing this please put your name as a reference on the transfer statement. Payment will confirm your order.
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